Some physical properties of Roselle (Hibiscus sabdariffa L.) seeds as a function of moisture content
- Author
- SANCHEZ-MENDOZA, Juana1 ; DOMINGUEZ-LOPEZ, Aurelio2 ; NAVARRO-GALINDO, Salvador3 ; LOPEZ-SANDOVAL, José Antonio2
[1] Programa de Maestría en Ciencias Agropecuarias y Recursos Naturales, Universidad Autónoma del Estado de México, Campus Universitario El Cerrillo, A.P. 435, Toluca, Estado de México, C.P. 50200, Mexico
[2] Facultad de Ciencias Agricolas, Universidad Autónoma del Estado de México, Campus Universitario El Cerrillo, A.P. 435, Toluca, Estado de México, C.P. 50200, Mexico
[3] Campo Expérimental Chilpancingo, INIFAP, Delegación Estatal SAGARPA, Guerrero, Av. Ruffo Figueroa s/n, Col. Burócratas, Chilpancingo, Gro, Mexico - Source
Journal of food engineering. 2008, Vol 87, Num 3, pp 391-397, 7 p ; ref : 1/2 p
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Density Dimensions Hibiscus sabdariffa L Karkadé Moisture content Physical properties Roselle
- Keyword (fr)
- Densité Graine Hibiscus Propriété physique Teneur eau Angiospermae Dicotyledones Malvaceae Spermatophyta
- Keyword (en)
- Density Seeds Hibiscus Physical properties Water content Angiospermae Dicotyledones Malvaceae Spermatophyta
- Keyword (es)
- Densidad Semillas Hibiscus Propiedad física Dosis agua Angiospermae Dicotyledones Malvaceae Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20211165
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jfoodeng.2007.12.023 
https://dx.doi.org/10.1016/j.jfoodeng.2007.12.023
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